Breakfast Egg Cups
These Breakfast Egg Cups are the perfect go-to breakfast when you are on-the-go! Great for school day mornings and busy schedules. Bake a lot and store them in the fridge or freezer to re-heat and eat throughout the week!
School is coming! (Me = Panicking!) My oldest is in 1st grade which means all day school, and he needs to eat something that will keep him full until lunch time. I also worry that he’s going to be completely distracted during lunch and not eat very much, or hurry out to recess and leave his food in his lunch box, so I have to make sure he gets a good breakfast before he leaves.
This is the first year of school where I will be juggling 3 kids. One 1st grader, one preschooler, and one two month old. Mom is totally outnumbered 3 to 1 because Dad is off to work before any of us get up for the day, but thankfully, I have a plan!
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You know when you make a bunch of pancakes or waffles on the weekend so you can stock up for school mornings during the week? Yep, doing that! And I’m making these breakfast egg cups.
These breakfast egg cups take 20 to 25 minutes in the oven so you can’t really make them in the mornings before school starts, but you can prep them Sunday night, re-heat, and eat them throughout the week. They can be frozen for longer storage too, but I bet you’ll run out before you even get around to that.
Top these with a little salsa or ketchup and serve it next to a slice of toast. YUM-O! Breakfast of champions right there!
Bonus: These have veggies in them. Mom for the win!
Breakfast Egg Cups
Ingredients
- 6 large eggs
- ¼ cup milk
- ½ cup red bell pepper, diced
- ¾ cup spinach, thinly sliced (chiffonade)
- ¼ cup shredded cheddar cheese
- salt and pepper, to taste
Instructions
- Whisk the eggs and milk together in a bowl. Season with salt and pepper.
- Dice the pepper into small pieces. Stack the spinach leaves, roll them up, and slice them thin. (This method is called chiffonade.) Add the peppers, spinach, and shredded cheddar to the egg mixture.
- Grease a muffin tin (cooking spray, melted butter, or melted coconut oil) and fill cups ¾ full of the egg mixture.
- Bake at 375 degrees Fahrenheit for 20 to 25 minutes until centers are set/firm. Can test doneness with a toothpick.
Notes
- To store in the refrigerator: Allow egg cups to cool completely. Stack gently in an airtight container. Store in the refrigerator up to 1 week. Re-heat in the microwave approximately 45 seconds to 1 minute or until hot.
- To store in the freezer: Allow egg cups to cool completely. Wrap each egg cup individually with plastic wrap, then place in a zip-top bag. Store in the freezer up to 1 month. Thaw egg cups in refrigerator overnight, remove plastic wrap, then re-heat in the microwave 45 seconds to 1 minute OR remove plastic wrap and re-heat in microwave until thawed and heated through.
Nutrition
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Recipe added 9/10/15. Also seen on Super Healthy Kids.
Love these egg cups! Can make ahead of time, then microwave to have nutritious & quick breakfast all week!
Hi there! I just made these and they’re delicious!! I’m wondering if you have nutritional facts for us? At least how many calories per serving? Much appreciated!
Hi Lindsey! Just got that nutrition information added to the recipe card for you. Looks to be approximately 78 calories per egg cup.
Thank you very much!!
Thank you for the recipe! I just made these for a fast morning breakfast and they look and smell amazing! I can’t wait to try them in the morning 🙂
Wonderful! Enjoy!